2-3tablespoonsextra virgin olive oil + more for drizzling
1½cupmozzarella cheese shredded
4pita bread
sea salt
dried oregano
1tablespoonfresh oregano leavesfor serving
chili flakesfor serving
Instructions
Pre-heat the oven to 220°C / 425°F
In a baking pan, add the cherry tomatoesand garlic. Sprinkle one teaspoon of sugar all over and season with sea salt and freshly ground pepper. Add two-three tablespoons extra virgin olive oil and mix well.Bake for 25 minutes.
Place pita bread on a baking sheet lined with parchment paper.Add plenty of fresh mozzarella cheese on top, according to your liking, drizzle some olive oil and sprinkle a pinch of dried oregano.Bake until pita bread is nice and lightly crisped around the edges, mozzarella cheese is melted and bubbly, and moisture evaporates for about 5 minutes.
Cut the pitas into four pieces and add 2-3 tomatoes to each piece, sprinkle some fresh oregano leaves and chili flakes on top, and serve immediately.
Notes
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.